Process for manufacturing yeast foam malted milx and product thereof



li ntcntei l June 2 32, W26,

TION UTE ILLI NQIFS,

FOR MANUFAGTUEKNG lFQAM MAL'ZED MILK A211) PRUDUGI No Drawing. implication fiieil January This invention relates to a process for the manufacture of a new food and to tlieresulting product, a new and highly concentrated l'ooxl for man, combining the nutritive propcrties of cereal flours, malted cereals ancl milk, with the nutritive and tonic proper- "ties of yeast in e new and hitherto unknown manner.

The objects of this invention are to provide a comroerciel process for the manufacture of said ioocl end the production, in e convenient encl econoinicel manner, of s :rnelteci milk, containing yeast grown in and on the constituent materials, which has nutritive and; tonic properties not equalled by any or the single constituents or loy a comloinstion of all of them mixed together in a dry state is a known that there are several products, csllecl mslterl rnilk insrlc oy comhining whole mill; ith the liquid separated from a mesh of ground barley and Wheat flour, with or Without nentmlizn'tirnu and reducin the resultnnt mixture to dry powhy uesicczition but this product clocs not of the nutritive tonic prop yeast.

nos in developing;

this invention lly ishle yesst lnnltecl iniilz nzilly rich in nutritive, tonic and Virc nerties end of good keeping; qualieconomical ninnner, lay the ncl on the original basic constiprecinct,

recess of this i-fivention rnnst he can tores clesigneri at times to the materials snot other periods the or,

nnuin notion of the involvecl and the greatest growth These vsrierecognized s ert; soecilic ii- 'nrliceted in speci- A horvevor that it is possible to TWQRS 1'0 HORTH'WESUI'TMRN YEAST CQMPANY, CTWIQ 3: 1), ILL N 14, 1925. Serial No.

perature for thirty {30) ininutes or longer, if necessary for complete gelatinization. Now cool this mixture to 160 and add to it 100 cubic centimeters of an extract of barley innit, preferably, out not necessarily prepared. by soaking one part of ground barley molt With 2.3 warts of Water so temperature of 100 lor one hour and straining this mixture through a long end using the fluid so obtained as e malt extract. Coinniercial malt extract may he userl Without cleparting' from the invention, Raise the temperature olf this mixture to 155 F, end holcl it there for two hours or longer, if necessery, until the usual iodine test for starch shows, preferably but not necesseniily that Now all of the starch hes been inverted. cool this mixture to 90 and acid to it, soy three (3) cubic centimeters of n 530% suspension of live yeast cells. Hold this tenopersture of 90 F. four hours. if necessary, neutralise the mixture. To this inixcure add 350 cubic centimeters of WliOiQ milk pasteurized. Dry this resulting mi tnre at not more than O lhsv "pr ssure to destroy the fermenting power of the yeast, until can he commercially nseci in any conventional FY ner now oiled to ordinary melted mill; es ponder, tshiet or otherwise, The oriuc 1E3 *BES ioe i malted mill;

i Vhile best resuits are obtained by wheat flour, olesi dole "results may he oliby using rye hnriey or or other cereal flour,

l i h-ile loest results ere olitei eel by the use in princh gale to prevent the use of some of the "Well known rniih clerivetires such for instance, as skirnrnerl. milk butter or powclererl mills, Without foin the in- 'VQWLME'N it is he unoerstooci than description and c where the MW: 26 um KonoiOYi mini i. e i of nizimif etuiing food, oonsi. 'roivin we in and; on e t9 LL 5 to in 1 nutrient soiution prepared by eiigesting ietinizect cei'eui flour With melted oereehetict ing iniiti to this mixture and. (trying the uni me at suiiicientiy high temperature to des the fermenting power oi the yeast, The 'gn'oeess of manufacturing it new foot? in which yeiist grown in and on ediuin wepei'eet by mashing ce- Nith ineiteet eereai, uddin iniilt .ellle enei drying the mixture r high temperature to desti'oy the fermenting power (it: the yeast.

3. The process of manufacturing anew food in which yeast is grown and on e nutritive medium filtered or str nest iiroin cereal flour geiatinil'ned. and digested with. melted eei'eui, adding milk to this lniXt/HTG and drying the mixture sufficiently high tenipeiretre to oiestioy fei'nuenting power: oi the yeast.

i. The pi'ocess oi manufacturing; food. product, consisting in growing yeast in and on e nutritive medium of cereal flour treated with a matted CGIQELL edeiing mitt; to this mixture, and drying the mixture et en eiently iiig; i tenipei'etute destroy the meeting power of the yeest.

5 The process of inehtii:

iooci product 'consisting in treating geietinieed eel" ti with in&ii]G1'iZy1nS to produce a nutrient medium, rezi fig on the resulting product with yeast, ding milk then i'eo'eueinw the product dry state by the use of s fieientiy hir h temperetui t thereby stioy the fermenting power an? the :yfi'dStL 6. The h in describeet process consist 14; ing in udoin to 100 by Weight flour apprer =te1y five times its Weight e1 cold Wilt'Ql, heating the mixture t0, e 185 hoiciing the mixture at that teino atui'e untii substentieiiy complete izetion takes place, then cooling" the pyouuct siightiy, to, my 160 ai line" proximately 00 parts by Weight oi oi bailey m 9 then holding the mixture at, say, 155 F. untii 211i Ste; on has been in Wei-ted then cooling the mixture to, say, and editing three pei'ts by Weight of 20% suspension of live yeast eeits maintaining toe ini u:"e the peratuie for ebout four hours so met yeast grows on the materiel i" iiiy ecieting about warts by Weight of wheie Willi drying the 1? ure at more ti: pound steam museum and neutering driest nieteiri 2". A ottuet of tbe eheiiaeter scribed, eons. ting of e yeest-iwmez inait-tieetect getetinized-oeneei e o b i n e d. with iniiiu In Witness whereei", We Lave hereunto suoscribect our 1:... e 

